Spare Ribs with a Georgia Barbecue Sauce

    When the temperatures drop, barbecue season also ends, giving way to typical winter dishes such as roasts, roulades and goulash. But if you do not wish to do without savoury barbecue aromas during the cold months, you can use the pressure cooker and your oven to create tender spare ribs that will leave many a barbecue dish far behind.

    The allrounder

    A pressure cooker is our everyday helper number one, making complicated and time-consuming recipes easy and quick. Especially when it comes to meat dishes, a pressure cooker makes for a much shorter cooking time than an oven, keeping the meat tender, juicy and tasty.
    We will cook the spare ribs gently in the pressure cooker before placing them in the oven for just a few minutes to make them crispy. Then we will drizzle over a savoury sauce - also prepared in the pressure cooker - to give them a smoky flavour reminiscent of the barbecue aromas of summer. And as quick as that, the ribs are ready!

    Spare Ribs with a Georgia Barbecue Sauce

    Ingredients for 4 persons:

    100 g onions
    2 cloves of garlic
    3 tbsp. mild paprika powder
    2 tbsp. unrefined cane sugar
    ½ tbsp chili powder
    600 g baby spare ribs
    200 g ketchup
    250 ml vegetable stock
    100 g peach jam
    2 tbsp. cider vinegar
    2 tbsp. mustard, medium-hot
    1 tbsp. salt, smoked
    3 tbsp. frying oil
    Salt

    Preparation:

    1. Peel and finely chop the onions and garlic. Mix the paprika powder, sugar, chili powder and 2 tsp salt together. Divide the rack of ribs into sections of two ribs each.
    2. Heat 2 tbsp of the frying oil in the pressure cooker and brown the chopped onions for about 5 minutes. Add in the garlic and cook it for around 30 seconds, stirring all the time. Add the ketchup, vegetable stock, peach jam, vinegar and mustard and mix well. Fill the finished sauce into a bowl and set it aside for later.
    3. Rub the pairs of ribs with the spice mix from all sides. Place them upright inside the pressure cooker, round sides facing the cooker walls. Drizzle 200 ml of the sauce over the ribs.
    4. Close the cooker in accordance with the instructions, set the control valve in the lid to 2 (speed setting), and heat the pot at the maximum temperature. When the yellow ring appears, turn the heat down to low. When the green ring appears, the cooking time of 15 minutes begins.
    5. In the meantime, preheat the oven to 210 °C using the grill feature or the convection grill setting. Brush the oven rack with the remaining frying oil and place it over a baking tray.
    6. After the cooking time is over, allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Then place the ribs onto the oven rack round side up.
    7. Scoop off and discard any fat on the surface of the cooked sauce using a spoon. Reduce the remaining sauce together with the uncooked sauce in the open cooker for about 10 minutes. Finally, stir in the curing salt.
    8. Brush the ribs with the sauce and grill them for 7 to 10 minutes total. Turn them over from time to time and brush them generously with the sauce again.